Video Attempt: 30-minute meal?

It's been a little while, but we're back with a new video and a super cool announcement: we’re embarking on an exciting video adventure with PBS Digital Studios!

In the long term, we’re very excited for a bunch of really fun, ambitious video projects, and in the short term, we'll be launching a steady, weekly stream of some of our favorite old vidz, along with a number of brand new longer-form videos (like the below) and tips.

If you want, g'head and subscribe to the new Bon Appetempt/PBS Digital Studios Youtube channel so that you can be as up to date as possible on all things weird and vaguely cooking-related!
Also, while we're making announcements, my food-writing class has just a couple of spots left. Sign up! It's gonna be sweeeeeeet (and savory?).

And finally, have you stopped by Grizzly and Golden recently? 

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Our take on the The Hungry Cat Salad: 

Note: I hope you can embrace the imprecision of this recipe. Since there was no recipe for me to work from, I've always just sort of gone for it with this salad. And luckily, I have always had great results. Wishing you the same!



for the salad:

a bunch of lettuce (I would recommend a softer, not-too spicy leaf, something akin to a butter lettuce or the simple "spring mix" that often comes bagged.)

2 hard boiled eggs
a heaping 1/2 cup of Pecorino cheese, sliced, or even better, shaved thin.

1 avocado, sliced or diced

croutons (optional) (recipe follows)



for the dressing:

Again, please use these measurements as a jumping off point. I usually start with this and then taste to see if it needs more lemon or salt.

 Something I've learned over the years is that the dressing should taste delicious all on its own, so aim for that!

1/2 shallot minced (I know that in the video I add the shallot straight to the greens, but I think it's actually better when it's added to the dressing.)

approximately 1/4 cup of extra virgin olive oil

the juice of 1 to 1 1/2 lemons

salt and pepper

Place lettuce in a large bowl. Using a cheese grater, grate your hard boiled eggs on top of the salad. Throw on top the Pecorino, avocado, and croutons. Pour over the dressing, toss, and enjoy.



for the croutons:

about half of a sourdough baguette (One- or two-day-old bread is great here.)
extra virgin olive oil
salt and pepper

Preheat the oven to 375 degrees. Cut the bread into bite sized squares. Toss these pieces onto a baking sheet. (A half baking sheet works well.) Drizzle the pieces with olive oil, just enough so that each square gets at least one stripe of oil. Then, sprinkle with salt and pepper. Using your hands or a utensil, stir the bread around on the pan so that each piece becomes lightly coated. Pop into the oven for 7-10 minutes, or until lightly browned.